I’m trying to keep track of all the things I cook, but usually after each shift I am anxious to hit the LA Freeways before traffic is to sardine levels. On the weekends I work at a treatment center in Malibu. The kitchen overlooks the Pacific Ocean and the property houses plenty of French Lavender and Wild Rosemary for me to pick. Lucky, right?

I’ll make a family style spread for the clients and staff, with total freedom to make whatever I want–keeping in mind their dietary needs and preferences. Being me, the menus are pretty vegetable heavy and on the healthier side, which is also part of treatment.

A month or so ago I made brunch for the clients as a treat, but of course it was so well liked it’s now a regular weekend thing.

Today we made –

Blueberry Buckwheat French Toast with Maple and Butter
Red Kale + Quinoa Salad with Tahini Dressing
Turkey Bacon, Soy Chorizo (things I don’t usually buy, but we had on hand)
Scrambled Eggs